Ingredients
Crust:
3/4 cup cold butter, cut into tiny pieces
3/4 cup brown sugar
2 3/4 cups flour
1 egg
1 tsp lemon juice
Coconut Filling:
10 oz sweetened condensed milk
2 cups shredded sweetened coconut
1 tsp vanilla
1/4 tsp salt
1/2 cup powdered sugar
Topping
1/2 cup dry roasted almonds, whole or chopped
1 3/4 cups semi sweet chocolate chips
Instructions
Preheat oven to 350 degrees F.
Lightly coat a 9x13" baking dish with nonstick cooking spray. Set aside.
In a large bowl combine the ingredients for the crust. Use your hands or a pastry cutter to combine, until the mixture is crumbly. Pour into the baking dish, and press into an even layer. Bake for 15 minutes. Remove from oven and set aside.
Meanwhile combine the filling ingredients in a large bowl and carefully spread over the cookie crust in an even layer. Return to oven and cook an additional 25 minutes.
Remove from oven and let cool for 1 hour.
For the Topping:
Spread the almonds over the top of the coconut layer. Place the chocolate chips in a microwave safe bowl and microwave in 30 second intervals at 50% power, stirring in-between, until the chocolates are smooth and melted. Pour over the almonds and gently spread to coat evenly.
Let cool to room temperature before slicing into bars. Enjoy!